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As per google, the main differences among these three varieties of Indian flat breads :

BBread Type	Dough Ingredients	Cooking Technique	Finished Texture
Roti	Whole wheat flour, water	Cooked on dry tawa	Soft, thin, plain flatbread
Chapati	Whole wheat flour, water	Rolled thin, puffed directly	Very light, thin, flexible
Paratha	Flour, water, oil, ghee	Layered, shallow fried on tawa	Crispy, flaky, layered, rich

Some concepts of these three forms of Indian flat bread, were passed on from my mom, aunts, and grannies. Till date though, I get confused which category my flat bread creation belongs to. Continuing from the previous post about how to make the chapati dough using a KitchenAid mixer, here in this video, I attempt to make what I think are chapati and roti. Please let me know in the comments if they are categorized in the correct way.